Almond Joy Fat Bombs
Indulge in the nostalgic flavors of a classic candy bar with these delightful Almond Joy Fat Bombs. These no-bake treats are incredibly easy to make, packed with healthy fats, and perfect for satisfying sweet cravings without the sugar crash. Enjoy a creamy coconut and almond butter center, topped with a crunchy almond, all enveloped in a rich dark chocolate shell.
Prep Time
20 minutes
Cook Time
0 minutes
Total Time
1 hour 5 minutes
Servings
Makes approximately 18 fat bombs
Keywords
Why This Recipe Delivers
- Satisfies sweet cravings with a classic flavor profile.
- Perfect for keto and low-carb diets due to healthy fats and low sugar.
- Requires no baking, making it a quick and easy dessert or snack.
- Provides sustained energy from beneficial fats.
- Customizable with your preferred sweetener and chocolate.
Ingredients
- 240 grams (1 cup) almond butter, natural and unsweetened
- 40 grams (1/2 cup) unsweetened shredded coconut, plus extra for garnish if desired
- 60 milliliters (1/4 cup) coconut oil, melted and cooled slightly
- 25 grams (2 tablespoons) powdered erythritol, or your preferred low-carb sweetener to taste
- 5 milliliters (1 teaspoon) pure vanilla extract
- 90 grams (1/2 cup) sugar-free dark chocolate chips (or regular dark chocolate chips if not sugar-free)
- 30 grams (1/4 cup) whole raw almonds, about 18 pieces for topping
Instructions
- In a medium-sized mixing bowl, combine the almond butter, unsweetened shredded coconut, melted coconut oil, powdered erythritol, and vanilla extract. Stir vigorously with a spatula or spoon until all ingredients are thoroughly incorporated and the mixture is smooth and uniform. The texture should be thick but pliable.
- Prepare a mini muffin tin by lining each cup with a mini paper liner or lightly greasing the cups with a small amount of coconut oil. Using a tablespoon or a small cookie scoop, portion out the mixture into each prepared mini muffin cup, pressing down gently with the back of the spoon to create a compact base.
- Carefully place one whole almond on top of the center of each fat bomb, pressing it in slightly so it adheres to the mixture. Transfer the entire muffin tin to the freezer and chill for at least 30 minutes, or until the fat bombs are firm enough to handle without losing their shape.
- While the fat bombs are chilling, prepare the chocolate coating. Place the dark chocolate chips in a small microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate using a double boiler method over simmering water.
- Once the fat bombs are firm, remove them from the freezer. Carefully remove each fat bomb from its liner. Dip each chilled fat bomb into the melted dark chocolate, using a fork or a dipping tool, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated fat bomb onto a parchment-lined baking sheet. You can sprinkle with a tiny bit more shredded coconut if desired before the chocolate sets.
- Return the chocolate-coated fat bombs to the freezer for another 15 minutes. This final chill will allow the chocolate shell to harden completely, giving them that satisfying snap.
- Once fully set, store the Almond Joy Fat Bombs in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months for a longer-lasting, convenient treat.
Tools You’ll Need
- Medium mixing bowl
- Spatula or spoon
- Mini muffin tin
- Mini paper liners (optional, but recommended)
- Measuring cups and spoons (or kitchen scale)
- Microwave-safe bowl or double boiler setup
- Fork or dipping tool
- Parchment paper
- Baking sheet
Essential Success Tips
- Ensure your coconut oil is fully melted but not hot before adding to the mixture to prevent any seizing or uneven consistency.
- Press the fat bomb mixture firmly into the muffin cups to ensure they hold their shape well when chilled.
- For the best chocolate coating, ensure the fat bombs are very cold before dipping; this helps the chocolate set quickly and evenly without melting the filling.
- Work quickly when dipping the fat bombs in chocolate, as the cold filling will cause the chocolate to harden rapidly.
- If the chocolate becomes too thick while dipping, gently reheat it in 10-second intervals in the microwave, stirring until smooth again.
Professional Cooking Secrets
- For an extra layer of flavor and texture, lightly toast the shredded coconut before adding it to the mixture. This deepens its natural sweetness and adds a slight crunch.
- To achieve a truly glossy and professional chocolate coating, temper your dark chocolate. This process stabilizes the chocolate, preventing bloom and ensuring a crisp, shiny finish that resists melting at room temperature.
- Consider adding a pinch of sea salt to the melted chocolate before dipping. The salt enhances the chocolate flavor and beautifully balances the sweetness of the fat bombs, mimicking a gourmet candy experience.
Notes
- These fat bombs are excellent for meal prepping snacks. Make a batch and store them for easy access throughout the week.
- For a different flavor twist, you can add a tiny bit of almond extract along with the vanilla extract.
- If you don't have a mini muffin tin, you can roll the mixture into small balls and flatten them slightly before chilling.
Frequently Asked Questions
How do I make these completely sugar-free?
To ensure these are completely sugar-free, use a sugar-free almond butter, sugar-free shredded coconut (most unsweetened varieties are fine), powdered erythritol or another keto-friendly sweetener, and specifically sugar-free dark chocolate chips.
Can I use a different nut butter?
Yes, you can substitute almond butter with other creamy nut butters like cashew butter or peanut butter, though the flavor profile will change from the classic 'Almond Joy' taste. Ensure any alternative nut butter is also natural and unsweetened.
How long do these fat bombs last?
Stored in an airtight container, these fat bombs will last for up to 2 weeks in the refrigerator or up to 3 months in the freezer. They are best enjoyed chilled.
Nutrition Facts (Per Serving)
Per serving (1 fat bomb, estimated): Calories: 190, Protein: 5g, Fat: 17g (Saturated: 7g), Carbs: 8g (Net Carbs: 3g), Fiber: 3g. (This is a rough estimate and can vary based on specific brands and exact portioning).
Allergy Information
Contains tree nuts (almonds, coconut) and soy (if chocolate contains soy lecithin). For a soy-free version, ensure your dark chocolate chips do not contain soy lecithin.
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